Happenings for Press

Breaking the Parm

Weighing in at nearly 90 pounds with a thick quarter inch of rind, those crumbly golden nuggets of salty sweet crunchy goodness trapped within… just how do you cut into such a thing? With the right tools. Emiliano talks Parmigiano Reggiano with Los Angeles Times writer, Betty Hallock. While […]

The Review is In! Farmshop in the LA Times.

A long time ago, in what seems like a galaxy far far away, we first opened our doors to the public. A year later, it’s all coming together and the word is in: it shows. S. Irene Verbila, LA Times Restaurant Critic paid us a few visits to […]